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Category Archives: Low Fat

Valentine’s Desserts 2016

I love making Valentine’s Day desserts!

They are soooo pretty.

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I love these cute baking cups!

I had great plans for these brownies, but ran out of time as usual.

So I made frosting and piped a quick outline.

I took them to my son’s class and the kids loved them, so I guess they’re not too bad.

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These are my favorite mini heart cakes with white chocolate chips (and they’re low fat!!)

Did you know you can entertain an 8-year old for a long time if you let him put chocolate chips in each bite-sized cake, for several batches?  😉

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And I made Rice Krispie Treats dipped in chocolate.

I promise they were adorable, but my husband decided he needed to take the good camera to Hawaii with him.

Hawaii over Rice Krispie Treats???

Well, I had to use the little camera– hence this awful picture:

Rice Krispies Hearts

The quality of this picture makes me want to cry. But at least we have good pictures of a luau and a whale tail jumping in the bay! 😛

And finally, these little M&M cookies.

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And that’s it for now- see you soon!

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Valentine’s Desserts 2015

I realize I’m always making excuses for not baking more.

So I’m not going to mention the usual craziness…

I will only say that my sinuses have been kicking my butt for 6 weeks.

Yes, 6 full weeks and still going.

But I forced myself to make at least something for the kids for Valentine’s Day!

Here are my low fat sugar cookies:

Sugar cookie a

 

Sugar cookies 2a

And chocolate-dipped pretzels:

Valentine pretzels a

And since that was all I was able to accomplish, I quickly made some heart-shaped waffles for breakfast:

Heart waffles a

And eggs with a heart cut out!

Heart eggs 2a

That’s all.  

Hopefully once I feel better, I’ll be back with more stuff.

Wish me luck!  🙂

Low Fat Chocolate Chip Yogurt Cookies

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I’M BACK!!

Moved to Alabama 3 weeks ago and still living out of boxes.

But… I finally found all my baking supplies, so I can bake again!!  Yay!

I had some yogurt in the house and saw this recipe, so here are some yummy low fat cookies!

Low Fat Yogurt Cookies with Chocolate Chips 6a

I have to be honest with you– this one makes me want to eat my computer screen…

I actually got annoyed by the recipe because it called for mini chocolate chips, and I’m not a fan.  I prefer to have big chunks of chocolate.

I thought they were trying to cut down on the fat by adding very few itty bitty chocolate chips.

I was angry at the cookbook. 

I almost rebelled and put regular chocolate chips—and more of them!

Low Fat Yogurt Cookies with Chocolate Chips 5a

But at the last minute, I noticed I had exactly ½ cup of mini chocolate chips (what a coincidence, huh?)

So I used it.

And interestingly, I was glad I did. 

Look at all the yummy chocolate chips!

Low Fat Yogurt Cookies with Chocolate Chips 4a

I guess I can be a rebel next time.  🙂

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Low Fat Chocolate Chip Yogurt Cookies (by Pillsbury)

  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/4 cup margarine
  • 1/4 cup shortening
  • 1/2 cup nonfat plain yogurt
  • 1 1/2 teaspoons vanilla
  • 1 3/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Beat sugar, butter, and shortening until light and fluffy.

Add yogurt and vanilla; blend well.

Stir in flour, baking soda and salt.

Stir in chocolate chips.

Drop by rounded teaspoonfuls on ungreased cookie sheets.

Bake at 375°F for 8-12 minutes, or until light golden brown.

Dessert Medley

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I’m a total cheater.

Yes, you heard right.

I’m showing you some of my old desserts because I have no time to make any new ones.

OK, I’m lying.

I did make a new dessert– a cake for my son’s birthday the other day.  But it had to be quick, so nothing elaborate and not worthy of an entire post.  A balloon cake!  (Yes, I will be making more interesting cakes for his birthday party…)

Balloon Cake

And here are some Strawberry Cake Balls (shown way larger than actual size):

Strawberry Cake Balls

By the way, I’m moving.

Yes, gathering the family and thousands of pounds of furniture and stuff and moving to… (see the Cheddar Cheese Muffins before you go on)…

Cheddar Cheese Muffins

Alabama!!

In 11 days.

No, I’m not lying this time.

And here are some football brownies, completely unrelated to any other dessert in this post:

Football brownies

So instead of baking, I’ll be working until the day before the move, packing and stressing out… 

You can probably note the stress in the complete randomness of this post.   🙂

And here are some Low Fat Biscuits, just because:

Low Fat Biscuits

Wish me luck!

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Low Fat Raspberry Cookies

Let me start off by saying that these cookies were originally named
“Raspberry Strippers.” 

I couldn’t call them that without laughing (how mature), so I changed their name.

Just had to share that.

So anyway, here they are:

Raspberry Strips 2a

I’ve made these cookies many times, and they never disappoint.

They are easy to make, bite-sized, and yummy!

They’re also low fat, which makes them even more appealing (at least to me).

Raspberry Strips a

I thought I was finally done with the craziness of the holidays, but now it’s time to get ready for New Year’s Eve!

We eat lots of appetizers for New Year’s Eve (or hors d’oeuvres if you want to sound fancy), so small cookies would be fun, too!

OK, I’m not saying big cookies aren’t fun.

All cookies are fun.

But I was just trying to make a point.

Never mind…  go make these cookies!  🙂

Raspberry Strips 4a

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Low Fat Raspberry Cookies (adapted from Cooking Light)

  • 1/3 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 large egg white
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Cooking spray
  • 1/3 cup raspberry preserves (I use jam instead)
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon almond extract

Beat granulated sugar and butter with a mixer at medium speed until well-blended (about 5 minutes).

Add 1-1/2 teaspoons vanilla and egg white; beat well.

In a separate bowl, combine flour, cornstarch, baking powder, and salt, stirring well with a whisk.

Add flour mixture to sugar mixture, stirring until well-blended. (Dough will be stiff.)

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12-inch log.

Place logs 3 inches apart on a baking sheet coated with cooking spray.

Form a 1/2-inch-deep indentation down the length of each log using your index finger or end of a wooden spoon. Spoon preserves into the center.

Bake at 375° for 20 minutes or until lightly browned. Remove logs to a cutting board.

Immediately cut each log diagonally into 12 slices. (Do not separate slices.) Cool 10 minutes.

Combine powdered sugar, lemon juice, and almond extract; stir well with a whisk. Drizzle sugar mixture over logs.

Transfer slices to wire racks. Cool completely.

Light Maple Cupcakes

So it’s autumn, and maple cupcakes sounded like the perfect dessert!

But what can one possibly say about light maple cupcakes?

They are light.

They taste like maple syrup.

They are cupcakes.

That’s all. 

Ha ha, ok,  I can also say that they’re delicious.

Oh, and I made them even lower in fat by using egg whites and skim milk.

They didn’t even make it to the taste-testers, because everyone at my house loved them so much.

And I’m surprised the frosting made it to the cupcakes after I tasted it–but we don’t need to talk about that.  🙂

And interestingly, a couple of the cupcakes decided to hide in the back of the fridge. 

By the way, did you know that little kids can’t reach the back of the fridge?

Just an observation.  😉

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Light Maple Cupcakes (adapted from Cooking Light)

Cupcakes:

  • 1/2 cup granulated sugar
  • 5 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 3 egg whites
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup skim milk
  • 1/4 cup maple syrup

Beat first 4 ingredients at medium speed of a mixer until well-blended (about 5 minutes).

Add egg whites, 1 at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, baking powder, and 1/4 teaspoon salt in a bowl, stirring well with a whisk.

Combine milk and 1/4 cup maple syrup.

Add flour mixture to sugar mixture alternately with milk mixture, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners.

Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Frosting:

  • 3 tablespoons maple syrup
  • 2 tablespoons butter or stick margarine, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon imitation maple flavoring
  • 1/8 teaspoon salt
  • 1-3/4 cups powdered sugar

Beat 3 tablespoons maple syrup and next 4 ingredients (syrup through 1/8 teaspoon salt) at medium speed of a
mixer for 1 minute.

Gradually add the powdered sugar, beating just until blended (do not overbeat).

Spread over cupcakes.

Low Fat Soft Pretzels

OK, I didn’t actually “make” these pretzels… my husband did most of the work.

But I get a lot of the credit…

  1. I gave him the recipe and asked him to make them (yes, I was tired that day).
  2. I gave him all the necessary ingredients and tools to make them.
  3. I ran to the rescue when he put my stand mixer on high, and there were only dry ingredients in the bowl—and then all over the counter. 
  4. I shaped them when they started looking all contorted.
  5. I laughed when it took him like 17 hours to make them (story to follow below).

But the most important thing is that they were delicious.

We were all kind of surprised as we looked at each other and inhaled an entire pretzel each.

And we were even more surprised when I calculated that each was only 123 calories and 1 gram of fat!!

This was their shape before I stepped in…

So why did they take 17 hours to make?

Well, my 3-year-old wanted to help.

He’s lovingly referred to as our “delay fish.”  (Like in Nemo.)

Everything we do with his help takes waaaaay longer to do.

So by the time they had made the mix, shaped the pretzels (my son only did one—which needed lots of shaping and reshaping for some reason), and boiled them—it was time for bed.

So the pretzels went in the fridge until the next day. 

It wasn’t until about noon that we finally got to bake them.

But it was worth the wait!!

The end.

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Low Fat Soft Pretzels (adapted from Pillsbury)

  • 3 to 3 1/2 cups All Purpose Flour, divided
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 (1/4 oz.) package active dry yeast
  • 1 cup water
  • 1 tablespoon shortening
  • No-Stick Cooking Spray
  • 6 cups water
  • 1/4 cup baking soda
  • 2 tablespoons butter, melted
  • Pretzel salt

Combine 1 cup flour, sugar, salt and yeast in medium bowl. Blend well.

Heat 1 cup water and shortening in small saucepan to 100° to 110°F. Add liquid to flour mixture. Blend at low speed of an electric mixer until moistened. Beat 3 minutes at medium speed.

Stir in by hand an additional 1-1/2 to 1-3/4 cups flour or until dough pulls cleanly away from sides of bowl.

Knead in 1/2 to 3/4 cup flour on floured surface, until dough is smooth and elastic.  Place in greased bowl. Cover loosely with plastic wrap and cloth towel. Let rise in a warm place (80° to 85°F) until light and doubled in size, about 45 minutes.

Spray 2 cookie sheets with no-stick cooking spray.

Punch down dough and divide into 12 pieces.  Roll each piece into a 16-inch rope and form into pretzel shape.

Place on prepared cookie sheets. Cover and let rise in warm place about 15 to 20 minutes.

Adjust oven rack to top position. Heat oven to 400°F.

Combine 6 cups water and baking soda in a shallow sided saucepan. Bring to a gentle boil and slowly drop pretzels into water, one at a time, cooking 15 seconds on each side. Remove from water with slotted spoon.

Return to cookie sheet. Sprinkle with pretzel salt.

BAKE 10 minutes. Immediately remove from cookie sheet.